Dinner salad with Radicchio, roasted sweet potatoes Recipe
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Category: |
Category: |
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SALAD |
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Ingredients: |
Ingredients: 2-4 small sweet potatoes (1-1.5 lb. total), unpeeled, scrubbed, halved lengthwise 2 Tbs. olive oil 4 large hard boiled eggs 2 heads radicchio (about 1 lb. total) quartered, cores removed, leaves separated 1 small fennel bulb, quartered, thinly sliced lengthwise 2 Tbs. rice vinegar 1/2 cup roasted walnuts (or cashews) 1/2 cup cilantro, diced
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Directions: |
Directions:Place a rack in the middle of the oven. Preheat to 425 degrees.
Place sweet potatoes on the a rimmed baking sheet. Drizzle with oil and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender and cut sides are browned, 20-15 minutes. Let cool. Cut into small cubes.
Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 10 minutes (8 minutes if you prefer a soft boil). Transfer eggs to a bowl of ice water and let cool. Remove and peel. Slice.
Toss radicchio, fennel and vinegar in a large bowl. Season with kosher salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing.
Transfer salad to individual plates. Place egg slices and potato cubes on top and scatter walnuts and cilantro.
Serve remaining DRESSING ON THE SIDE. |
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WALNUT DRESSING |
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Ingredients: |
Ingredients: 1/2 cup roasted walnuts (or cashews) 1/4 cup vegetable oil 3 T. rice vinegar 3/4 tsp. crushed red pepper flakes 3/4 tsp. fish sauce (or soy sauce) 3/4 tsp. honey 1 garlic clove 1/3 cup warm water Kosher salt to taste
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Directions: |
Directions:Blend all ingredients in a blender until very creamy, smooth and pourable. Taste dressing and add salt. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This is a full meal. You can add protein like grilled sword fish, chicken, etc.
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